Subj : St. Pepin 03 To : All From : Dave Drum Date : Sun Feb 21 2021 01:28:32 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jacques Pepin's Crusty Chicken Thighs w/Mushroom Sauce Categories: Poultry, Mushrooms, Vegetables, Wine Yield: 4 Servings 4 lg Chicken thighs (1 3/4 lb), - skin on 3/4 ts (ea) salt & black pepper MMMMM-----------------------MUSHROOM SAUCE---------------------------- 1 c Onion; diced 1 1/2 tb Chopped garlic 3 c White mushrooms; washed, - diced 1/3 c Dry white wine 1 tb Chives; chopped Set the chicken thighs skin-side down on a cutting board. Cut a 1/2" thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the chicken skin-side down in a cold non-stick skillet with a tight-fitting lid. (Cast iron works beautifully). Turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they arenCÇÖt sticking to the skillet. Cover the skillet, and cook for about 20 minutes. (Check occasionally to make sure the skin isnCÇÖt browning too much. If itCÇÖs cooking too fast, turn the heat to low.) Meanwhile, set the oven @ 150+|F/66+|C. When the chicken is done, transfer the thighs (skin-side up) to an ovenproof platter, and keep them warm in the oven. TO MAKE THE SAUCE: Pour off all but 2 tablespoons of chicken fat from the skillet. Add the onion, garlic, and mushrooms, and saut+¬ them over high heat for about 3 minutes. Sprinkle the remaining salt and pepper over the mushroom. Then pour in the wine. Cook for 1 minute over high heat to reduce the sauce. To serve, spoon some of the mushroom sauce onto four plates. Place a thigh in the middle of the sauce, spoon some sauce over, and sprinkle on the chives. Makes 4 servings RECIPE FROM: http://www.ezrapoundcake.com Uncle Dirty Dave's Archives MMMMM .... Murphy's 5th Law: If anything cannot go wrong it will anyway. --- BBBS/Li6 v4.10 Toy-5 * Origin: Prism bbs (1:261/38) .